Sweet Potato Kale Salad With Roasted Chickpeas

Simple and delicious, this sweet potato kale salad with roasted chickpeas is full of flavor and mouthwatering textures! Free from priority allergens, and naturally vegan as well.

Course entree, lunch, Salad

Cuisine Mediterranean, Middle Eastern

Keyword allergy free, easy, healthy

Prep Time 10 minutes

Servings servings

Calories 282kcal

Author Laila Sbeinati

Ingredients

Salad

1/2 red onion, thin wings
1 bunch green kale washed, stalks trimmed/removed, finely chopped - OR -
2 bunches Lacinato (black) kale washed, stalks trimmed/removed, finely chopped SEE NOTES
4-5 roasted sweet potatoes, cubed SEE NOTES FOR RECIPES
3 tbsp fresh lemon juice
1/3C + 1 tbsp olive oil
1/2 tsp sea salt
1 C roasted chickpeas

Roasted Chickpeas

398 ml chickpeas, ~ 1 1/4 cups - I used canned
1 tbsp olive oil
1/2 tsp smoked paprika
1/4 tsp cumin
salt to taste

Instructions

To make Roasted Chickpeas

Preheat oven to 400F and line a baking sheet. Set aside.
Place chickpeas in a small to medium bowl, and add remaining ingredients. Mix well using a spoon, and taste to make sure the salt is to your liking.
Spread chickpeas on the lined baking sheet and roast in the preheated oven for 35-40 minutes, until crunchy, light, and crispy. Make sure you let them cool a bit as they will continue to crisp up.

To assemble salad

In a large serving bowl, add kale, sweet potato, red onion, lemon juice, olive oil, and salt. Toss well. Just before serving, add the roasted chickpeas and enjoy immediately.

Notes

Regarding which kale to use, it really doesn't matter! I found black kale to be much finer and softer in texture, hence why I say 2 bunches. If you're using regular kale, 1 bunch will be fine. You're looking to get 6 cups of chopped kale (green, red, or black - with stems removed!)

You can roast your sweet potatoes a couple of ways: please see Recipe 1, Recipe 2.

Nutrition